Free Turkish Cooking Classes: Kisir (Turkish Tabouli) - Interfaith Events - Interfaith Dialogue - Interfaith Dialog - IFCO - Interfaith Cultural Organization

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EVENTS

Free Cooking Classes: Turkish Kisir (Turkish Tabouli)
July 11, 12:00 pm, Family Housing Community Room, UGA

InterFaith Cultural Organization (IFCO) continues its free classes. This week we are going to show how to cook Kisir (Turkish Tabouli). If you would like to learn and taste how to prepare this tasty dish, please come and join us.

Free tea will be served with Kisir (Turkish Tabouli) at the end of class.

Ingredients:

- 2 cups of medium texture bulghur (or cracked wheat)
- 1 and 1/2 cups of boiled water
- 4 green onions
- 2 medium tomatoes
- 1 cucumber
- a few fresh mint leaves (or 1/2 tsp dried mint)
- 1/2 bunch parsley
- 1/2 cup olive oil
- 1/2 cup lemon juice (or Turkish pomegranate molasses)
- 1 tbsp pepper paste (or tomato paste)

Spices:

- 1 tsp salt
- 1 tsp cumin powder
- 1/2 tsp black pepper (optional)
- 1/2 tsp crashed red pepper (optional)

For decoration:

- sliced tomatoes
- lettuce leaves
- pickles

Kisir Recipe:

1. Place bulghur (or cracked wheat) in a medium bowl and pour hot water and put a lid on it. Let it soak the water for 15 minutes.
2. Meanwhile, chop all veggies in to the tiny cubes.
3. After 15 minutes, put the paste, and all the spices to the bulghur.
4. Add the veggies in to the bowl.
5. Pour olive oil and lemon juice.
6. Mix them finely.
7. Decorate the platter with sliced tomatoes, lettuce leaves, and pickles.
8. Cover KISIR till the time you serve it.

Carrot salad with yogurt (Havuc tarator)

Ingredients:

One pound carrot, peeled and grated
1-2 cloves garlic, minced1/2 cup roughly chopped walnuts or pecans
3-4 tablespoons of yogurt
1 tablespoon of mayonnaise (optional)
Salt
2 tbsp olive oil
parsley or dill for decoration

Preparation:

Oil the skillet and sauté grated carrots until nice and tender. Let it cool to room temperature. Whisk yogurt, minced garlic and salt together in a medium mixing bowl. Stir in carrots and walnuts. Mix them well. Pour on a platter and decorate with parsley leaves or dill.

Ayran

3 cups plain yogurt
1/2 cup water
1 tsp salt

Put all of the above in a blender. Mix for about 35-40 seconds. Pour into glasses.

Photos from the event